Add 2 tbsp of oil to a large non stick skillet. Heat over medium high - add in the cabbage, onion, salt, pepper, sage and thyme. Saute for 15-20 minutes or until cooked down and caramelized. Remove cabbage mixture from pan and set aside.

Deglaze the pan with the ¼ cup of white wine - scrape up any browned bits from the bottom of the pan. Add in the remaining 2 tbsp of oil if needed. Add in the brussels sprouts and potatoes. Pat down firmly to the bottom of the pan. You want to get a nice crispy crust on the potato mixture.

Allow potato mixture to sauté for a good 5-7 minutes until nicely browned on the bottom. Flip periodically for another 5-7 minutes or until most potato pieces are nicely browned.

Add back the cabbage mixture, in addition to the apples to the pan. Toss to warm through.

While hash is warming, cook the eggs. They're great when they are fried sunny side up. But cook according to your favorite method! Serve eggs on top of warm hash!